Treatment Of IBD And IBS Using Both Probiotic Bacteria And Fermented Cereal As Treatment Effectors

ABSTRACT

The invention covers a novel treatment strategy that considerably improves conventional probiotic treatments of inflammatory bowel diseases, irritable bowel syndrome and other gastrointestinal disorders. Both probiotic microorganisms and the carrier of the probiotic microorganisms in form of a fermented cereal gruel are used as treatment effectors. Phospholipids may also be an effecter. The novel treatment strategy is capable of removing the symptoms of inflammatory bowel diseases regardless of a mild, moderate or severe stage of the disease.

FIELD OF THE INVENTION

The present invention relates to the treatment and maintenance treatmentof inflammatory bowel diseases (IBD) and inflammatory bowel syndrome(IBS). In particular, it concerns the use of both fermented cereals andprobiotic, preferably anti-inflammatory, microorganisms as treatmenteffectors for combating IBD and IBS in a novel treatment concept. Theinvention further concerns the use of phospholipid as a third treatmenteffecter.

BACKGROUND OF THE INVENTION

Ulcerative colitis (UC) and Crohn's Disease (CD) are inflammatory boweldiseases (IBD) characterized by chronic inflammation in the intestines.UC occurs in the colon while CD may be present in the entiregastrointestinal (GI) tract. The clinical symptoms are diarrhea,abdominal pain, occasional rectal bleeding, weight loss, tiredness andsometimes fever. Although occurring at any age, IBD is most common inteenagers and young adults, which consequently may suffer from delayeddevelopment and stunted growth. The frequency of the disease is similarto type 1 diabetes in Europe and the USA. The clinical course of IBDvaries considerably. Patients with mild to moderate symptoms may betreated without hospitalization. However, 10-15% of patients experiencea severe course of the disease, which in many cases is followed bysurgery.

IBD is treated medically by reducing the inflammation and therebycontrolling the gastrointestinal symptoms. However, there is currentlyno medical cure for IBD. Coloectomy may eliminate UC but reduces lifequality and increases the risk of complications. The available medicaltreatments include the use of 5-aminosalicylic acid (5 ASA),corticosteroids and immunomodulatory medicaments. Prolonged treatment ofmild to moderate IBD symptoms is usually carried out using 5 ASA whilecorticosteroids and immunomodulatory medicaments are used to treatsevere symptoms. Diarrhea or abdominal pain appear as side effects of 5ASA whereas long term use of corticosteroids frequently shows seriousside effects including reduction in bone mass, infection, diabetes,muscle wasting and psychiatric disturbances. Immunomodulatorymedicaments suppress the immune system, which controls the IBD symptoms.However, the resulting immuno-compromised state leaves the patientsusceptible to many diseases.

IBD seems to be a result of an uncontrolled cascade in the immuneresponse. The successful treatment of CD patients with antibodiesagainst the pro-inflammatory cytokine TNF-α supports this assumption(Rutgeerts et al. 2004 Gastroenterology 126:1593-610). However, aprolonged antibody treatment will result in a general lowering of theTNF-α level, which eventually will lead to susceptibility to otherdiseases.

The reason for the chronic uncontrolled immune response in IBD has notbeen established. However, both genetic dispositions and the compositionof the microbial flora residing in the intestinal tract of the patientare putative causes. Recently it has been reported that several hundredgenes may be involved in a genetic disposition for IBD (Costello et al.2005 PLoS Med 2(8): e199), which makes the development of a successfultreatments through genetic strategies extremely difficult. Although itwas found that Helicobacter pylori is the cause for peptic ulcerdisease, no specific pathogens have been found to be the cause of IBD.However, it is generally believed that the commensal microorganisms inthe GI tract are key factors in the exaggerated immune response in IBDpatients (Schultz et al. 2003 Dig. Dis. 21: 105-128).

In vitro tests have shown that immune competent cells react differentlyupon contact to different bacteria (Christensen et al. 2002 J. Immunol.168:171-8). Bone marrow-derived dendritic cells (DC) are exposed tomicrobial strains and following the cytokines produced by the DC aredetermined. Predominant production of proinflammatory interleukins suchas IL 6, IL12 and TNFα, indicates a proinflammatory response uponexposure to a microbial strain. In contrast, a predominant secretion ofanti-inflammatory interleukins such as IL4 and IL10 indicates ananti-inflammatory response upon the exposure. In general, microorganismscan be divided into two groups inducing pro-inflammatory oranti-inflammatory cytokines, respectively. In the following, suchmicroorganisms are termed “pro-inflammatory” and “anti-inflammatory”microorganisms, respectively.

Irritable Bowel Syndrome (IBS) is part of a spectrum of diseases knownas functional gastrointestinal disorders which include diseases such asnon-cardiac chest pain, non-ulcer dyspepsia, and chronic constipation ordiarrhea. These diseases are all characterized by chronic or recurrentgastrointestinal symptoms for which no structural or biochemical causecan be found. Patients suffering from IBD and IBS share several kinds ofsymptoms.

In 1907, the inventor of the modern immunology Elias Metchnikoffsuggested that some intestinal bacteria have a beneficial role on thehealth. Today, these bacteria are termed probiotics defined as livemicroorganisms which administered in adequate amounts confer abeneficial health effect on the host. A long range of effects have beenpostulated for instance that probiotics can help reduce the risk ofcertain diarrheal illnesses, improve the immune function, reduce therisk of cancer and cardiovascular diseases, assist lactose intolerantpeople etc. Some of the postulated effects have been investigatedscientifically during the last two decades. In particular, research hasbeen intense on the treatment of gastrointestinal diseases usingprobiotics. The rationale is that changing the microflora in the GItract of IBD and IBS patients may reduce the immune aggressivenessthereby relieving the symptoms.

Today, three basic approaches exist for changing the microflora of theintestine, namely the use of i) antibiotics, ii) probiotics, and iii)synbiotics. The administration of antibiotics kills a subpopulation ofthe microflora while probiotics—if administered in appropriateamounts—are thought to displace some of the existing microorganisms inthe intestine. Antibiotics and probiotics have also been used incombination. Synbiotics are mixtures of probiotics andsubstances—socalled prebiotics—that provide a substrate to specificallystimulate the growth of the probiotic microorganisms. None of theseapproaches—alone or in combination—have proven to be competentconcerning a clear and a long term reduction of IBD or IBS symptoms.

Several strains of Lactic Acid Bacteria and species from the genusBifidobacterium are probiotic, which implies that they one way oranother have been shown to promote a specific health effect. Humanclinical trials using probiotics alone or in combination withantibiotics have been performed to identify strains and/or formulationsfor the treatment of patients with IBD or IBS symptoms or for keepingalready treated IBD patients in remission.

WO96/29083 and EP 554418 disclose three intestine colonizinglactobacillus strains including the two Lactobacillus plantarum strains299 (DSM 6595) and 299v (DSM 9843) and Lactobacillus casei ssp.rhamnosus 271 (DSM 6594) which may be fermented in oat gruel. It isspeculated that these strains may be used to treat IBS. EP 415941discloses methods for preparing nutrient composition comprisingtreatment of oat gruel with enzymes before mixing with lactobacilli

The results from trials with Lactobacillus plantarum strains 299vadministered in a daily total amount of up to 2×10¹⁰ colony formingunits (cfu) in a fruit drink are ambiguous since some positive effectson IBS patients are reported in two studies (Nobaek et al. 2000 Am J.Gastroenterol. 95:1231-8 and Niedzielin et al. 2001 Eur J GastroenterolHepatol. 13:1143-7) while a later study using the same strain showed noeffect on the IBS patients (Sen et al. 2002 Dig Dis Sci 47:2615-20).

Other species of Lactobacillus have been tested as for instanceLactobacillus rhamnosus GG, which was administered in an amount of 6×10⁹bacteria twice a day for 52 weeks in a double blinded RCT study forpreventing recurrence after curative resection for Crohn's disease(Prantera et al 2002 Gut 51:405-409). This study showed that theprobiotic treatment had no effect compared to placebo.

Another strategy has been to use a combination of different probioticstrains, of which one product is called VSL#3. It consists of eightdifferent bacterial strains and is administered as capsules possiblywith freeze or spray dried bacteria. A recent study was performed withthe administration to UC patients of 1.8×10¹² VSL#3 bacteria twice a dayfor six weeks (Bibiloni et al. 2005 American Journal of Gastroenterology100:1539-46). The patients had mild to moderate UC symptoms and thestudy was performed as an open study without placebo. Remission wasachieved in 53% of patients.

In another study, 250 mg of the yeast Saccharomyces boulardii wasadministered three times a day for four weeks. Remission was obtained in71% of the 17 UC patients (Guslandi et al. 2003 Eur J GastroenterolHepatol. 15:697-8). These results have not been confirmed in controlledstudies.

A RCT study on maintaining remission of UC was performed recently usingthe E. coli Nissle strain (Kruis et al. 2004 Gu_(t) 53:1617-23). Kato etal. (2004 Aliment Pharmacol Ther. 20:1133-41) and Ishikawa et al. (2003J Am Coll Nutr. 22:56-63) have disclosed controlled trials assessing theeffect of bifidobacteria-fermented milk on ulcerative colitis.

The number of microorganisms in the GI tract is approximately 10¹⁴(Bäckhed et al. 2005 Science 307:1915-20). As mentioned previously, theresults from clinical trials have shown that administration of largeamount of probiotics may have a positive effect on the IBD symptoms.However, administration to IBD patients of more than 10¹² VSL#3microorganisms each day for several weeks led to the identification ofonly small amounts of only two of the provided eight strains in biopsiesfrom the patients (Bibiloni et al. 2005 American Journal ofGastroenterology 100:1539-46). No dramatic change in the composition ofthe microflora was observed.

Hitherto, the general assumption in the scientific community concerningthe treatment of IBD and IBS is that probiotics have shown somepromising results but are not sufficient effective (Schultz et al. 2003Dig. Dis. 21:105-28 and Kim et al. 2003 Aliment Pharmacol Ther.17:895-904).

In summary, the current applied strategies for treating IBD or IBS usingprobiotics aiming to change the composition of the GI microfloracover—alone or in combination—i) oral administration of differentamounts of probiotic microorganisms also including concomitantadministration of conventional medicines like 5 ASA, ii) oraladministration of substrates specifically favourable to the growth ofprobiotic microorganisms, iii) short term oral administration ofantibiotics and iv) the use of probiotic microorganisms capable oftransiently colonizing the intestine and/or producing compounds that aretoxic to other bacterial species. These strategies have not proven to besufficiently effective neither in reducing the symptoms experienced byIBD and IBS patients nor changing the composition of the microflora inthe intestines.

Recently, it has been reported that a randomized controlled trial (RCT)comprising a three months treatment of UC patients with retarded releaseof phosphatidylcholine (PC) in the colon has shown a remission in 53% ofthe patients (Stremmel et al. 2005 Gut 54:966-971).

DISCLOSURE OF THE INVENTION Summary of the Invention

The previously described treatments of gastrointestinal disease such asIBD and IBS using probiotics have not proven sufficiently beneficial andtherefore need to be improved in order to be a serious supplement oreven an alternative to traditional treatment with chemical substances.One of the factors which distinguish the present invention from thepreviously disclosed use of probiotics in treating gastrointestinaldiseases is the use of high amounts of supplementary effectors combinedwith relatively high amounts of the probiotics.

In one aspect, the present invention is thus based on the discovery thata combined high intake of fermented oat gruel and high intake ofprobiotic microorganisms by IBD and IBS patients provides a surprisingimprovement over the previously described results obtained withprobiotic microorganisms. In the prior art the probiotic bacteria wereused in high amounts alone or in lower amounts in what is considered tobe with respect to the disease inert carriers such as fermented oatmealor milk.

It has been realised during the development of the present inventionthat fermented cereal can play an important active role in combatinginflammatory disorders in the intestines most likely caused bypro-inflammatory microorganisms, and should therefore be used in anamount higher than previously taught. In the prior art fermented cereal(oat gruel) was merely considered to be a growth medium and carrier ofthe probiotics. The fermented cereal has not previously been used inhigh amounts in the treatment of IBD and IBS patients and nothing in theprior art suggests that fermented cereals may play an important role insuch a treatment.

In another aspect of the invention the addition of the phospholipids,phosphatidylcholine (PC), lysophosphatidylcholine (LPC),phosphatidylinositol (PI) and/or phosphatidylethanolamine (PE) can beadditionally beneficial in the treatment of IBD and IBS patients,especially patients with a sub-optimal mucus layer in the intestines.

Mucus constitutes a physical barrier to the epithelial cells of theintestine and seems to be important in the balanced contact betweenmicroorganisms and the surface cells of the GI tract. Phospholipids areimportant components of the intestinal mucus. Phospholipids in the mucusconsist mainly of phosphatidylcholine and lysophosphatidylcholine, butalso phosphatidylinositol and phosphatidylethanolamine. PC seems to playa major role in the so called mucosal defence by establishing aprotective hydrophobic surface. It has been shown thatphosphatidylcholine and phosphatidylinositol have a therapeutic effecton the development of acetic acid-induced colitis in rats (Fabia et al.1992 Digestion 53:35-44). The content of PC and LPC in the colonic mucusof patients with UC is significant lower compared to healthy controls(Ehehalt et al. 2004). Peripheral blood leucocytes from patients withCrohn's disease have abnormal essential fatty acid metabolism apparentlycorrelated to the zinc content (Cunnane et al. 1986) and membranes oferythrocytes from patients with Crohn's disease have a significantincrease of sphingomyelin and a decrease of phosphatidylcholine (Aozaki1989).

Phosphatidylcholine, for example in the form of commercially availablelechitins (which also contains amounts of LPC, PI and PE) is thepreferred phospholipids to be added to the fermented product. Althoughit has been shown that certain probiotic bacteria may induce theproduction of mucus in the intestine (Mack et al. 1999), combiningprobiotics with phospholipids that specifically support building up afunctional intestinal mucus has not been suggested previously.

In a further aspect of the present invention it has been realised thatin order to secure a beneficial effect of the fermented cereal and theprobiotic microorganisms, intake of substances which disturb the desiredeffect should be avoided during the treatment. Such substances maypromote the growth of intestinal pro-inflammatory microorganisms presentin the patients before and during the treatment or stimulateimmunological reactions in the intestines, which is unfavourable to themedical treatment. Examples of such harmful substances are easilyfermentable sugars present in e.g. fruit drinks, fruit pulp, dried orprocessed fruit and the like and milk and milk products.

The present invention thus concerns the use of i) high doses of afermented cereal and ii) high doses of probiotic microorganisms in anovel treatment strategy that considerably improves the conventionalprobiotic treatments of IBD and IBS patients. The fermented cerealnegatively change the growth and life maintenance conditions for theresiding microorganisms in the intestine of IBD and IBS patient whilethe supply of probiotics provides anti-inflammatory inducingmicroorganisms to displace pro-inflammatory inducing microorganisms fromthe original microflora, which have less favourable conditions in thefermented cereal. The probiotic microorganisms are adapted to theenvironment in the fermented cereal composition prior to administrationto the patients. In addition, phospholipids, in particularphosphatidylcholine and lysophosphatidylcholine may be used to furtherimprove the treatment effect by building up or strengthen the functionalmucus layer in the intestines. The novel treatment strategy may beapplied alone or in combination with the administration of conventionalmedicines like 5 ASA and corticosteroids.

The novel concept for the treatment or the maintenance treatment of IBD,IBD related diseases and IBS includes the administration of an efficientamount of fermented cereal together with an efficient amount ofprobiotic microorganisms and optionally phospholipids. The probioticmicroorganisms are non-pathogenic microorganisms, preferablyanti-inflammatory microorganisms. The cereal may be any suitable cerealwhich is fermentable by suitable non-pathogenic microorganisms and inits fermented state usable as an active effecter. The probioticmicroorganisms in the ready-to-use product may be the cereal-fermentingmicroorganisms per se. However, the probiotic microorganisms in theready-to-use product may also be other non-pathogenic, preferablyanti-inflammatory microorganisms that are added to the fermented cerealcomposition. In the later case the cereal-fermenting microorganisms maybe alive or dead in the ready-to-use product. The phospholipids maypreferably be commercially available lecithin—from soy beans—containingat least 20% PC.

A daily intake of an efficient amount of a fermented cereal compositionconsisting of at least 10 grams dry weight of a fermented cereal—forexample fermented oat gruel—and at least 5×10¹⁰ colony forming units(cfu) of probiotic microorganisms—for example lactic acid bacteria suchas intestine colonizing Lactobacillus or Bifidobacterium spp. Thepreferred amount per day is at least 18 g dry weight of fermentedcereal, e.g. fermented oat gruel and 1×10¹¹ cfu of probioticmicroorganisms, and more preferred 36 g dry weight of fermented cereal,e.g. fermented oat gruel and 2×10¹¹ cfu of probiotic microorganisms. Inanother preferred embodiment, the daily intake is about 90 g dry weightof fermented cereal e.g. fermented oat gruel and about 5×10¹¹ cfu ofprobiotic microorganisms such as intestine colonizing Lactobacillus spp.Larger amounts of fermented cereal e.g. fermented oat gruel and numbersof colony forming units of probiotic microorganisms may be used ifdesired (and accepted by the patient). Preferably the daily intake isdivided into two or more intakes. The first intake of the ready-to-useproduct is preferably before breakfast and the last intake is preferablyafter the last meal and drink of the day. The last intake is chosen toallow the amount of fermented cereal and microorganisms to be present inthe intestine as long as possible without being “diluted” by “normal”foods and drinks, which may contain easy fermentable substrates. It isacceptable to drink water after the last intake. Intake of theready-to-use product in connection with each meal during the day mayalso be an option.

When phospholipids are a part of the treatment regime, the daily intakeis at least 0.1 g phophatidylcholine, preferably more than 0.5 g andmost preferably more than 1 g per day. The phospholipids may be added asa commercial lecithin product. When using the ready to use productwithout added lecithin, fluctuations between a state of obviousIBD-symptoms and remission have been observed for patients for up toweek number 12 in the treatment period. In contrast, treatment with theready to use product containing added lecithin has shown a more stableremission and in some cases a faster remission during the treatmentperiod.

The probiotic microorganisms are preferably not freeze or spray dried inthe ready-to-use product because the microorganisms preferably should beas robust as possible when entering the intestines in order tosuccessfully compete with the pro-inflammatory part of the microfloraalready present in the intestines. However, some strains may besufficiently robust and/or some protocols sufficiently gentle to allowspray or freeze dried probiotic microorganisms in the ready-to-useproduct.

A more efficient treatment or maintenance treatment is obtained if milkproducts, milk components and easily fermentable sugars such as sucrose,lactose, glucose or fructose are omitted in the ready-to-use product andotherwise avoided in the diet. Accordingly, the ready-to-use productshould not comprise any drink containing large amounts of fruit, fruitpulp, dried fruit or similar fruit additives or other energy-providingadditives often used in commercial products to enhance taste andnutrition value of the final product. In the same way, large amounts ofmilk and milk-based additives should not be used in the ready-to-useproduct. Low- or non-calorie additives may be used in the product forinstance to enhance the properties relevant to patient compliance.

The duration of the treatment is dependent on each individual patientand the stage of the disease. The typical treatment periods range fromone to 25 weeks but there is no limitation. A continued treatment for acertain period after remission appears to provide better long termeffects.

Accordingly the present invention concerns the use of an efficientamount of a fermented cereal composition and an efficient amount ofprobiotic microorganisms and optionally added phospholipids in thepreparation of a medical product for the treatment of a gastrointestinaldisease such as IBD, IBD related diseases and IBS.

The cereal is preferably oat, which is fermented by non-pathogenicmicroorganisms capable of fermenting cereals resulting in a pH below5.5, Such microorganisms may be lactic acid bacteria, Propionibacteriumspp and Bifidobacterium spp., e.g. one or more Lactobacillus spp.

DETAILED DESCRIPTION OF THE INVENTION

IBD is very likely a result of imbalances in the immune system, whichmay be initiated and preserved by the residing microorganisms of the GItract including pathogenic or opportunistic pathogenic microorganisms.Attempts to change the flora of microorganisms in the GI tract of IBD orIBS patients have been performed by several scientific groups usingprobiotic microorganisms and/or antibiotics and/or prebiotics. Theprevious strategies have covered the administration to patients of largeamounts of probiotic microorganisms formulated in capsules (or milkproducts) or a relative small amount of probiotic microorganisms andfermented oatmeal formulated in fruit drinks. The new strategy presentedhere, which includes administration of high amounts of both fermentedoatmeal and probiotic microorganisms and preferably PC, shows superiorresults compared to the results presented in the prior art.

The discovery of a positive correlation between a large intake of aproduct consisting of fermented oatmeal and a Lactobacillus strain andthe clinical effects as described in Example 2 has successfully beendeveloped into the present invention which offers a surprising novel andadvantageous treatment concept for the treatment of IBD, IBS and IBDrelated diseases. However, the addition of lecithin to the productconsisting of fermented oatmeal and a Lactobacillus strain has beenfound to provide an even more advantageous treatment concept with afaster and/or a more stable state of remission obtained within thetreatment period as described in Examples 13 and 14. The products usedby Nobaek et al. (2000 Am J. Gastroenterol. 95:1231-8) and Niedzielin etal. (2001 Eur J Gastroenterol Hepatol. 13:1143-7) contained a low amount(compared to the present invention) of fermented oatmeal and aLactobacillus strain mixed in a fruit drink. These products lead toinsufficient treatment.

The terms used in the present description of the invention are definedbelow.

The term “inflammatory bowel disease” (IBD) includes ulcerative colitis(UC) and Crohn's disease (CD) that are well characterised diseases. Asexamples of “IBD-related diseases” may be mentioned collagenous colitisand lymphocytic colitis. Others will be known by the skilled medicaldoctors.

The term “irritable bowel syndrome” (IBS) is defined as a spectrum ofdiseases known as functional gastrointestinal disorders which includediseases such as noncardiac chest pain, nonulcer dyspepsia, and chronicconstipation or diarrhea. These diseases are all characterized bychronic or recurrent gastrointestinal symptoms for which no structuralor biochemical cause can be found. The symptoms are often the same asfor IBD patients, except that bleedings do not occur in connection withIBS.

The terms “treatment effecter” and “treatment effectors” meancomponent(s) that exert(s) an effect in reducing IBD and/or IBSsymptoms.

The term “cereal” is defined as any plant from the grass family thatyields an edible grain (seed). The most common grains are barley, corn,millet, oats, quinoa, rice, rye, sorghum, triticale, wheat and rice.Most preferred is oats. However, suitable parts of alternative plantssuch as cassaya may also be used.

The term “cereal gruel” is defined as cereal grains, flakes, meal,extracts or flour boiled in a liquid, which preferably is water. Thecereal gruel is prepared in this way in order to sterilize the suspendedcereal and to prepare for the microbial fermentation. Enzymes,compositions containing enzymes and/or appropriate amounts of carbon andenergy sources may be added to further prepare for the microbialfermentation and/or provide a desired rheology. By cereal gruel is meantany rheological form of suspended and boiled cereal.

The term “fermented cereal composition” is defined as the resultingproduct from the growth of one or more non-pathogenic microorganisms ona cereal gruel and containing one or more non-pathogenic microbialstrains, which may be dead or alive. Fermented cereal composition isalso referred herein as “fermented product” or “fermented oat gruel”.

By the term “non-pathogenic microorganisms” is meant any live microbialfood or feed supplement that under normal conditions is not harmful tohumans or animals.

By the term “cereal-fermenting microorganisms” is meant non-pathogenicmicroorganisms that are capable of fermenting a cereal resulting in apH<5.5.

By the term “probiotic microorganisms” is meant non-pathogenicmicroorganisms that beneficially affect the patient by improving theintestinal microbial balance. Such probiotic microorganisms maypreferably be anti-inflammatory microorganisms and/or from the groupconsisting of Lactic Acid Bacteria and Bifidobacterium spp.

Lactic Acid Bacteria are defined as all species, subspecies and strainsof the following genera: Carnobacterium, Enterococcus, Lactobacillus,Lactococcus, Leuconostoc, Oenococcus and Pediococcus. Also covered arenon-pathogenic species, subspecies and strains of the genusStreptococcus such as Streptococcus salivarius subsp. thermophilus orStreptococcus thermophilus.

The term “Lactobacillus spp. includes any of the following species:Lactobacillus acetotolerans, Lactobacillus acidipiscis, Lactobacillusacidophilus, Lactobacillus agilis, Lactobacillus algidus, Lactobacillusalimentarius, Lactobacillus amylolyticus, Lactobacillus amylophilus,Lactobacillus amylovorus, Lactobacillus animalis, Lactobacillusarizonensis, Lactobacillus aviarius, Lactobacillus bifermentans,Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei,Lactobacillus coelohominis, Lactobacillus collinoides, Lactobacilluscoryniformis subsp. coryniformis, Lactobacillus coryniformis subsp.torquens, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacilluscypricasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillusdelbrueckii subsp delbrueckii, Lactobacillus delbrueckii subsp. lactis,Lactobacillus durianus, Lactobacillus equi, Lactobacillus farciminis,Lactobacillus ferintoshensis, Lactobacillus fermentum, Lactobacillusformicalis, Lactobacillus fructivorans, Lactobacillus frumenti,Lactobacillus fuchuensis, Lactobacillus gallinarum, Lactobacillusgasseri, Lactobacillus graminis, Lactobacillus hamsteri, Lactobacillushelveticus, Lactobacillus helveticus subsp. jugurti, Lactobacillusheterohiochii, Lactobacillus hilgardii, Lactobacillus homohiochii,Lactobacillus intestinalis, Lactobacillus japonicus, Lactobacillusjensenii, Lactobacillus johnsonii, Lactobacillus kefiri, Lactobacilluskimchii, Lactobacillus kunkeei, Lactobacillus leichmannii, Lactobacillusletivazi, Lactobacillus lindneri, Lactobacillus malefermentans,Lactobacillus mali, Lactobacillus maltaromicus, Lactobacillusmanihotivorans, Lactobacillus mindensis, Lactobacillus mucosae,Lactobacillus murinus, Lactobacillus nagelii, Lactobacillus oris,Lactobacillus panis, Lactobacillus pantheri, Lactobacillus parabuchneri,Lactobacillus paracasei subsp. paracasei, Lactobacillus paracasei subsp.pseudoplantarum, Lactobacillus paracasei subsp. tolerans, Lactobacillusparakefiri, Lactobacillus paralimentarius, Lactobacillus paraplantarum,Lactobacillus pentosus, Lactobacillus perolens, Lactobacillus plantarum,Lactobacillus pontis, Lactobacillus psittaci, Lactobacillus reuteri,Lactobacillus rhamnosus, Lactobacillus ruminis, Lactobacillus sakei,Lactobacillus salivarius, Lactobacillus salivarius subsp. salicinius,Lactobacillus salivarius subsp. salivarius, Lactobacillussanfranciscensis, Lactobacillus sharpeae, Lactobacillus suebicus,Lactobacillus thermophilus, Lactobacillus thermotolerans, Lactobacillusvaccinostercus, Lactobacillus vaginalis, Lactobacillus versmoldensis,Lactobacillus vitulinus, Lactobacillus vermiforme, Lactobacillus zeae.The preferred species is Lactobacillus plantarum.

The term “Bifidobacterium spp.” includes any of the following species:Bifidobacterium adolescentis, Bifidobacterium aerophilum,Bifidobacterium angulatum, Bifidobacterium animalis, Bifidobacteriumasteroides, Bifidobacterium bifidum, Bifidobacterium boum,Bifidobacterium breve, Bifidobacterium catenulatum, Bifidobacteriumchoerinum, Bifidobacterium coryneforme, Bifidobacterium cuniculi,Bifidobacterium dentium, Bifidobacterium gallicum, Bifidobacteriumgallinarum, Bifidobacterium indicum, Bifidobacterium longum,Bifidobacterium longum bv Longum, Bifidobacterium longum bv. Infantis,Bifidobacterium longum bv. Suis, Bifidobacterium magnum, Bifidobacteriummerycicum, Bifidobacterium minimum, Bifidobacterium pseudocatenulatum,Bifidobacterium pseudolongum, Bifidobacterium pseudolongum subsp.globosum, Bifidobacterium pseudolongum subsp. pseudolongum,Bifidobacterium psychroaerophilum, Bifidobacterium pullorum,Bifidobacterium ruminantium, Bifidobacterium saeculare, Bifidobacteriumscardovii, Bifidobacterium subtile, Bifidobacterium thermoacidophilum,Bifidobacterium thermoacidophilum subsp. suis, Bifidobacteriumthermophilum, Bifidobacterium urinalis.

By the term “efficient amount” is to be understood an amount offermented cereal composition and an amount of one or more probioticmicroorganisms to be administered daily to the person to results in arelatively fast reduction of the patient's symptoms. The reduction insymptoms comprises stop of bloody stools and/or at least a 25% reductionin the number of daily stools within seven days from the treatmentonset, if the treatment concept is followed. Minor deviation from thepresent concept may lead to a delay in the reduction of the symptoms.Major deviations may lead to failure of any effect of the treatment.

Oat gruel used in the preparation of the product may be prepared asdisclosed in EP 415941. The oat gruel may for example be prepared byusing at least 5 g oatmeal per 100 ml liquid or more preferred 10 goatmeal per 100 ml liquid or even more preferred at least 18 g oatmealper 100 ml liquid.

The fermented cereal composition is produced by adding an amount ofcereal-fermenting microorganisms to the cereal gruel resulting in apH<5.5 following fermentation at an optimal temperature for at least 12hours or preferred at least 24 hours.

The term “(ready-to-use) product” is defined as the product to beadministered to a patient for instance as a drinkable, eatable, anallyadministrable or tube administrable product. The ready-to-use productconsists of i) a fermented cereal composition, ii) probioticmicroorganisms and optionally iii) added phospholipids. Drinkableready-to-use products may for instance be stored and available insuitable containers. Eatable products may for instance be stored andavailable in a solid or semi-solid form for example mixed with othereatable ingredients not being contrary to the new treatment concept. Oatbiscuits may be an example. Anally administrable ready-to-use productsmay for instance be in the form of a suppository and tube administrableready-to-use products may for instance be in a liquid form that issuitable for tube administration via the oral or rectal route.

The cereal-fermenting microorganisms of the fermented cereal compositionmay per se constitute the probiotic microorganisms in the ready-to-useproduct. However, the probiotic microorganisms in the ready-to-useproduct may also be microorganisms that are added to the fermentedcereal composition. In the later case the cereal-fermentingmicroorganisms may be alive or dead in the ready-to-use product. Themicroorganisms in the fermented cereal composition may be killed forinstance by heating the composition before the addition of probioticmicroorganism. The appropriate temperature and time depend on theproperties of the cereal-fermenting strains. The efficient amount ofprobiotic bacteria in the ready-to-use product is at least 10⁸ cfu/ml ormore preferred at least 10⁹ cfu/ml. Prior to the fermentation, thecereal gruel may be treated with malted flour such as malted barleyflour and/or enzynne(s) e.g. amylase or/and added a sufficient amount ofenergy and carbon source for the growth of the cereal-fermentingmicroorganisms. Prior to or following the fermentation, the cereal gruelmay be treated with enzyme(s) and/or treated physically/mechanicallye.g. to reduce the viscosity, to improve the availability of nutrientcomponents, to break down certain cereal molecules, to change thecomposition of macromolecules and building block molecules, to improvethe shelf life or other improvements or modifications. Similarly, thecereal gruel may prior to or following the fermentation be addedcomponents to improve or modify the product e.g. by addingphospholipids, proteins, amino acids and/or fibres that for instance mayimprove the mucus barrier in patients or may improve the transit time ofthe food in the GI tract.

The term “intestine colonizing” means that a microbial strain must bepresent transiently or permanently in the intestine upon at least oneintake of a sufficient amount of cfu. The analysis for intestinecolonizing may be carried out for instance by testing for the presenceof a specific strain in the faeces on the days and weeks following theintake. Some strains of Lactobacillus spp. may colonize the humanintestine for about 14 days.

The terms “one day's treatment”, “daily treatment”, “dailyadministration” and “daily intake” are used interchangeably and mean thetotal dose of the (ready-to-use) product to be taken by or administeredto the patient each day in the treatment period. If the treatment isadministered by the patient him/herself, the right dose is preferablyprovided in a suitable container containing the correct dose of themedical product. The total daily dose may advantageously be divided intotwo or more containers containing the right doses to be taken oradministered during the day, for example as the first and the last mealof the day. Alternatively, the patient or the medical staff may measurethe right dose for each administration from a larger containercomprising the (ready-to-use) product.

The terms “milk products” and “dairy products” mean any product that hasbeen produced from mammal milk and “dairy components” means anycomponent derived, purified or extracted from mammal milk or a dairyproduct.

The term “easily fermentable sugars” means sugars that constitute aneasily accessible source of energy and carbon for microorganisms.Examples of easily fermentable sugars are sucrose, lactose, glucose andfructose. Such sugars are for example present in processed fruits,fruits drinks, dried fruit, marmalades and otherwise treated fruits andshould therefore be avoided in the ready-to-use product.

The term “food or medical additives” means any substance that may beadded to improve the fermented product in terms of activity towards thegastrointestinal disorder or towards one or more other diseases. Also,“food or medical additives” means any substance that may be added toimprove the shelf life, taste, color, or rheological properties of theproduct. Examples of substances are taste enhancers, colors, pH andosmo-regulators, vitamins, herbs, herbal components, minerals, traceelements, viscosity regulators, lipids, emulsifiers, short chain fattyacids, glutamine and other amino acids, antioxidants, blood pressureregulators, pain relief substances etc. The skilled person would readilyknow which additives would be suitable. The term minerals comprisespharmaceutical acceptable minerals such as chrome, iron, zinc, copper,calcium, potassium, sodium, manganese and molybdenum. Especially zincmay be added to give a beneficial effect.

The term “lecithin” means both the chemical definition, which isphosphatidylcholine or 1,2-diacyl-glycero-3-phosphocholine, and thecommercial definition, which refers to a natural mixture of neutral andpolar lipids. Phosphatidylcholine is present in commercial lecithin inconcentrations of 20 to 90%. Other components in commercial lechithinare lysophosphatidylcholine, phosphatidylinositol andphosphatidylethanolamine. Most commercial lecithin products containabout 20% phosphatidylcholine. The fatty acids residues ofphosphatidylcholine may be saturated, mono-unsaturated orpoly-unsaturated. The term “lecithin” also means chemically orcommercially defined lecithin in any physical form including liquid,granulated, encapsulated or mixed with any other substances. Inparticular, the term “lecithin” also means any formulation wherelecithin is designed to be released at specific locations in thegastrointestinal tract for instance as defined as “retarded release” byStremmel et al. 2005 Gut 54:966-971.

The Development of a Novel Concept for the Treatment or MaintenanceTreatment of IBD, IBS, and Related Diseases

During the development of the novel treatment concept it was speculatedhow a pronounced clinical effect could be achieved possibly by anefficient change in the composition and/or metabolic activity of themicroflora in the intestine. Intake of relatively large amounts ofappropriate fermented cereal together with probiotics was surprisinglyshown to have an advantageous clinical effect most likely because it isdisadvantageous to most of the residing pro-inflammatory inducingmicroorganisms in the GI tract in terms of substrate for growth and/orlife maintenance and advantageous to several probiotic microorganisms interms of an appropriate environment for life maintenance. In light ofthe latter aspect, the probiotic microorganisms benefit physiologicallyif the fermented cereal both constitutes the growth medium for themicroorganisms in the production phase and, concomitantly, used as atreatment effecter in the medical product. Last but not least, cerealscontain a range of components important to man such as carbohydrates,fibres and lipids. Cereals like oats and maize contain relatively largeamounts of lipids. It may be speculated that a high amount of polarlipids in cereals may be co-responsible for the positive effects of thenovel treatment protocol described here. Accordingly, cereals with ahigh amount of polar lipids, such as oat, might be preferred. Also,lecithin may be added to the fermented cereal composition to improve thefunctional properties of the intestinal mucus. Consequently, higheramounts of phospholipids should be added to fermented compositionsprepared from cereals with a low content of polar lipids compared tocereals with high amounts of polar lipids.

According to the strategy on efficiently changing the microflora in theGI tract, intake of components that stimulate the growth and maintenanceof the residing pro-inflammatory inducing microorganisms should beavoided. Most milk components and sugars like sucrose, lactose, glucoseor fructose are easily utilized by bacteria such as E. coli. Forinstance, in competition experiments in flasks most E. coli strainswould be much faster in utilizing milk components and the sugarsmentioned than most lactic acid bacteria or Bifidobacterium strains.Therefore, milk products, milk components and easily fermentable sugarsshould be omitted in the present ready-to-use product and in thetreatment or maintenance treatment concept.

The applied probiotic microorganisms should preferably be able—at leasttransiently—to reside in or colonize the GI tract. Such probioticmicroorganisms should also be physiologically robust. There is a longrange of probiotic products on the market and many contain freeze orsprayed dried probiotic microorganisms (DDS-Plus® (UAS Lab, MN, USA),VSL#3 (Sigma-Tau, MD, USA), Lp299v (Quest, UK) etc.). Freeze or spraydrying usually kills a large percentage of the microorganisms andseverely stresses the surviving population (Wang et al. 2004 Int J FoodMicrobiol. 93:209-17). Although pre-treatment of several microorganismsunder mild stress conditions may be beneficial for the survival underfuture harsh conditions—for instance in the GI tract—, freeze or spraydrying is in many cases too rough to result in probiotic microorganismsthat are physiologically robust.

One example of the novel concept for the treatment or maintenancetreatment of IBD, IBD related diseases and IBS includes the following:

Each day the patient shall drink two or more portions each of 100-250 mloat gruel fermented with and containing about 10⁸-10⁹ cfu/ml of one ormore intestine colonizing Lactobacillus spp, for example L. plantarum299 or L. plantarum 299v. The product should preferably contain 12 glecithin with at least 20% PC per litre fermented oat gruel to obtain afaster remission and or a more stable state of remission during thetreatment period. The first intake of fermented oat gruel is performedbefore breakfast and the last intake preferably performed as the lastmeal and drink—except for water—of the day. The treatment continues fore.g. 14 weeks.

A more efficient treatment or maintenance treatment is obtained if milkproducts, milk components and easily fermentable sugars such as sucrose,lactose, glucose or fructose are omitted in the ready-to-use product andavoided in the diet during the treatment period.

The duration of the treatment is dependent on each individual patientand the stage of the disease. The typical treatment periods range fromone to 25 weeks but there is no limitation.

The probiotics may be any probiotic microorganisms preferably lacticacid bacteria and/or species from the genus of Bifidobacterium and morepreferably capable of at least transiently colonizing the intestine. L.plantarum 299 and L. plantarum 299v are two suitable strains which havebeen isolated due to their ability to ferment oatmeal and intestinecolonizing properties.

As mentioned, there are two reasons for using fermented cereals as atreatment effecter. The first is to build up an environment in the GItract in which the properties for growth or life maintenance for manymicroorganisms are unfavourable except for selected microorganismsincluding many probiotics. The second reason is to provide complexlipids, carbohydrates, proteins, fibres and other molecules that mayhave a positive effect both in providing material for production ofphysical barriers such as the mucus layer and on the immune systemresponse. The complex lipids, carbohydrates, proteins and othermolecules both originate from the oat and probiotics per se but are alsoan outcome of the fermentation process. The use of added lecithin in theready-to-use product may provide extra material for the production of aneffective intestinal mucus layer. The amount of added lecithin shouldmost likely be higher in the ready-to-use product based on cereals witha low content of phospholipids than in products based on cerealscontaining relatively large amounts of phospholipids.

Administration of fermented cereal compositions containing probioticmicroorganisms and lecihin to IBD and IBS patients for an appropriateperiod of time will most likely lead to i) a reduced number and/or areduced metabolic activity in pro-inflammatory microorganisms of theintestine due to the development of specific unfavorable environmentalconditions ii) a gradual increase of metabolic activity in and/or in thenumber of anti-inflammatory microorganisms in the intestine due to thedaily supply of probiotics and the development of new intestinalenvironmental conditions and iii) a reinforced protective mucus layerdue to the daily supply of polar lipids of the cereals and the addedlecithin.

Subsequent to the fermentation process, the probiotic microorganisms donot grow further in the ready-to-use product. Accordingly, the fermentedcereal does not serve as a prebiotic compound since it does notstimulate growth of the probiotics in the intestine. The fermentedcereal composition may have a pH below 5.5, which mildly stresses andprepares the probiotic microorganisms for upcoming stress conditions,which for instance will follow in the stomach and in the intestine of GIpatients. The pre-stress treatment in the production of probiotics is amatter of a fine balance. Most probiotic products are available asfreeze or spray dried preparations. Freeze or spray drying is known asbeing rough and in many cases kills a great deal of the population. Thesurviving microorganisms may need time for adaptation when presented toa fluid environment. In other words, freeze or spray dried probioticsmay not be prepared adequately for robustness to passage of the stomachand/or competing for the colonization of the intestine. However, it maybe possible in certain situations to add freeze or spray driedprobiotics to the fermented cereal.

The novel treatment described herein may be initiated at any stage ofthe IBD or IBS course. The treatment should be carried out by followingthe novel treatment protocol accurately and the duration may vary fromone or few weeks to several months. However, prolonged treatment periodappears to provide better long term effects. Following a gradual stop inthe intake of the ready-to-use product, IBD and IBS patients willusually experience that the symptoms are absent and not reoccurring.However, some symptoms may reoccur usually within months or years. Thesesymptoms may be treated by entering a maintenance treatment just byfollowing the novel treatment protocol for a shorter duration, which maybe of one or more weeks. Also, IBD and IBS patients may acquireexperience telling that symptoms may turn up under specificcircumstances for instance at specific times at the year, undercertainstress conditions or associated to diets in certain communities. In suchcases, patients may benefit from entering a maintenance treatment beforemeeting the specific circumstances. The duration of this maintenancetreatment may also be relatively short e.g. one or more weeks.

In the novel treatment both milk, milk components and easily fermentablesugars are omitted in the ready-to-use product and avoided in the dietto create an even more unfavourable environment for microbial growth orlife maintenance in the GI tract. Foods that contain relatively largeamounts of sugar and/or milk components should be avoided. The foodscover sugar, soft drinks (containing sugar), juice, syrups, candy,cakes, cookies, dried fruit, muesli and other breakfast product withadded sugar, ice cream, milk, cream, fermented milks, butter, etc. Thepatients are recommended to take a supplement of calcium since milk andmilk components should be avoided in the treatment. However, manycalcium tabs contain relatively large amounts of lactose. Therefore,calcium tabs without lactose should be administered. This is an exampleof unexpected added components in supplement and foods, which thepatients must pay attention to. Foods containing traces of milk or milkcomponents and/or very small amounts of added sugar may be accepted inthe diet when following the novel treatment concept. However, no exactlimits may be stated for the concentration of added milk, milkcomponents and/or sugar in the foods due to the complexity of differentfoods and each individual food intake.

The terms “novel treatment”, “novel treatment strategy” and “noveltreatment concept” refer to the treatment of IBD, IBD-related diseasesor IBS.

The following examples are intended to illustrate the present inventionand should in no way limit the invention as defined in the claims.

EXAMPLES Example 1

A 66 years old man was suffering from abdominal pain and diarrhea. Hewas examined by a physician who could not set up an accurate diagnosis.The patient was consequently redirected to a department ofgastroenterology at the local hospital. In the meantime, the symptomswere getting worse and at this time the patient lost more than 2 kg inweight per week. The patient underwent a colonoscopy. No signs of ulcersor necrosis were detected in the lower intestine and the colon. The mostlikely diagnosis was IBS. Following, the patient was redirected to alocal gastroenterologist. On top of the described symptoms, occasionalparalysis in the patient's legs began to show up.

The patient undertook a treatment based on a protocol that usesprobiotics for the treatment of IBS including abdominal pain anddiarrhea disclosed in WO96/29083 and in the scientific literature(Niedzielin et al. 2001 Eur J Gastroenterol Hepatol. 13:1143-7). Insteadof the described 200 ml fruit drink containing 5×10⁷ probiotic bacteriaper mL and a minor amount of oat gruel proscribed to be administeredtwice each day for four weeks to treat gastro-intestinal diseases, thepatient took twice a day 10 mL of a similar product containing 10⁹cfu/ml of Lactobacillus plantarum 299v in an oat gruel without addedfruit. This amount was chosen to match the number of cfu in Niedzielinet al. 2001. The 10 ml was taken before breakfast and two hours afterthe last meal in the evening. Having followed this conventional protocolfor two weeks, the patient did not experience any positive effect. Atthat time, the patient had lost more than 30 kg in weight during thethree months period from the onset of the disease.

Example 2

Due to the lack of any positive effects from the conventional probiotictreatment, the patient mentioned in Example 1 initiated the noveltreatment according to the present invention.

The patient had a daily intake of 500 ml of a fermented oat gruelcontaining about 90 g fermented oat gruel and 5×10¹¹ Lactobacillusplantarum 299v. This amount of fermented oat gruel and probioticmicroorganisms is 50 times higher than proscribed by Niedzielin et al.(2001 Eur J Gastroenterol Hepatol. 13:1143-7) and WO96/29083. The 500 mlfermented product was divided into two portions, which were taken eachday before breakfast and as the last meal or drink of the day. Thepatient experienced a significant reduction of symptoms in less than oneweek following initiation of the novel treatment. A complete remissionwas obtained by following the novel treatment for eight weeks. One yearlater the patient had gained the 30 kg in weight and no relapse hasoccurred until now, which is about five years subsequent to completionof the novel treatment.

Example 3

A colonoscopy revealed an ulcerative colitis in a 19 years old woman.She was extremely tired and had abdominal pain and bloody diarrheas withmore than ten defecations a day. She was hospitalized for 14 days andtreated with prednisolon (cortisone) and 5 ASA. This treatment wascontinued when the patient was sent home. 18 weeks later the tirednessand abdominal pain were still present. The diarrhea was also present butthe number of defecations per day was reduced to an average of five.Blood was still present in the stools. The patient experienced severeside effects from the prednisolon including a reduced immune statusresulting in continuous infections. She then decided to finish theintake of prednisolon by a gradual reduction. The intake of 5 ASA wascontinued.

One week following the termination of prednisolon intake, the patientstarted to follow the novel treatment taking 250 ml of a fermented oatgruel containing Lactobacillus plantarum 299v twice a day as describedin Example 2. The intake of 5 ASA was continued in parallel for 12weeks. One week after the treatment start, blood was absent from thestools. On day No. 4 in the novel treatment, the patient's tirednessdisappeared. In the following three weeks, the number of defecationsvaried from two to four. Abdominal pain occurred occasionally during thefirst three weeks in the novel treatment. During weeks Nos. 4-16, thenumber of defecations was one or two. The patient experienced twocourses of abdominal pain during this period. These were characterizedas short pain courses similar to uncomplicated incidents experienced bythe patient in the childhood. The treatment was stopped 16 weeks afterinitiation by a gradual reduction in the daily intake of the fermentedoat gruel containing probiotics.

The patient had no UC symptoms throughout the following three and a halfyear. Subsequently, however, a relapse occurred with a relatively milddiarrhea. The patient then followed the novel treatment protocol foranother three weeks resulting in a remission that has continued since,which is 18 months after completion of the second course of the noveltreatment.

Example 4 Treatment of IBD Patients Using the Novel Concept for theTreatment of IBD and IBS

A series of treatments was set up during a period of four and a halfyears subsequent to the successful treatment of the 19 years old UCpatient as described in Example No. 3. Additional nine UC or CD patientswere enrolled to follow the novel treatment concept as described inExample 3. Data, results and comments from the treatments are given inTable 1.

TABLE 1 Data, results and comments concerning nine IBD patients enrolledfor the novel treatment concept Sex and Treatment age period (years)Diagnosis* (weeks) Result Comments Male, 20 CD, Two Partial The patientstopped the moderate remission treatment twice after two weeks in eachcourse when the symptoms disappeared Female, 26 UC, 14 RemissionSubsequently, the moderate patient has once a year—for twoyears—followed a maintenance treatment for three weeks. Female 16 UC, 16Remission moderate Female, 35 UC, Eight Remission moderate Female, 17CD, One Positive Drop out moderate response Female, 45 UC, mild ThreeRemission Female, 16 UC, severe One Positive Bleeding stopped andresponse diarrhea significantly reduced during the one week treatment.Then drop out Male, 12 UC, severe 14 Remission Female, 35 UC, 14Remission moderate *UC: Ulcerative colitis; CD: Crohn's disease. Thestage of the disease was judged prior to treatment start and stated asmild (about 3 or below in SCCAI (SCCAI = Simple Colitis ClinicalActivity Index, Jowett et al. 2003 Scand J Gastroenterol. 38: 164-71),moderate (about 4-7 in SCCAI) or severe (about 8 or more in SCCAI).

All patients had been in treatment with conventional medicines such as 5ASA and/or corticosteroids for more than one year prior to the start ofthe novel treatment. During the treatment period most patients continuedconcomitantly their treatment with the conventional medicines due toethical reasons. They all responded positively to the novel treatmentconcept. Remission was achieved in the cases where the patients followedthe treatment protocol accurately. The results strongly indicate thatthe novel treatment—with or without combination with conventionalmedicines—is capable of removing the symptoms from UC and CD patientsregardless of the stage of the disease.

Example 5 Treatment of IBS Patients Using the Novel Treatment Concept

Four women with IBS followed the novel treatment protocol for two orthree weeks. The first experienced diarrhea and abdominal pain while thethree had relatively mild or moderate diarrheas. Data and results fromthe treatments are given in Table 2.

TABLE 2 Data and results concerning four female IBS patients thatfollowed the novel treatment concept Treatment Sex and period age(years) Diagnosis (weeks) Result Female, 20 IBS Three Remission Female,47 IBS Three Remission Female, 49 IBS Two Remission Female, 72 IBS ThreeRemission

The treated patients all achieved remission. Despite the limited numberof patient, the results strongly indicate that the novel treatmentconcept is capable of turning IBS into remission.

Example 6 Maintenance Treatment of IBS and IBD Patients Using the NovelTreatment Concept

Three women who had previously completed a successful treatment ofeither UC (Table 1) or IBS(Table 2) followed the treatment protocol formaintenance reasons. Data, results and comments from the treatments areshown in Table 3.

TABLE 3 Data, results and comments concerning three female patients thatfollowed the novel treatment concept for maintenance Sex and Treatmentage period (years) Diagnosis (weeks) Result Comments Female, 19 UC, 2 xthree No UC The patient has once a medium symptoms year—for twoyears—followed the maintenance treatment for three weeks. Female, 47IBS >20 No IBS Previously experienced symptoms symptoms have not beenpresent since initiation of the maintenance treatment Female, 72 IBS >20No IBS Previously experienced symptoms symptoms have not been presentsince initiation of the maintenance treatment

The three women have not experienced any symptom from their UC or IBSsince the initiation of the maintenance treatment. The results stronglyindicate that the novel treatment concept is efficient in themaintenance treatment of UC and GI disorders despite the low number ofpatients

Example 7 Description of a RCT Study on Patients Suffering fromUlcerative Colitis Using the Novel Concept for the Treatment of IBD andIBS

In order to supplement the results described in the previous examples, arandomized clinical trials (ROT) is planed. A Phase IIa, double blindedplacebo RCT study will be performed on UC or CD patients essentially asdescribed by for instance by Stremmel et al. 2005 Gut, 54: 966-971. Thenovel treatment protocol will include the use of fermented oat gruel,which has been fermented with and contains L. plantarum 299v and/orsimilar probiotic bacteria. The amount of intake in the morning and theevening may be fixed at for instance 250 ml fermented oat gruelcontaining 10⁹ cfu/ml. The placebo may be cellulose beads in a watersolution in which the pH has been adjusted to about 5 with lactic acidand/or acetic acid to mimic the active product, or any other appropriateplacebo means. The trial may for instance run for a period between threeand 20 weeks depending on the stage of the enrolled UC or CD patients.One expected end point could be remission of at least 50% of thepatients to SSCAI values <4 (Jowett et al. 2003 Scand J. Gastroenterol.38:164-71) within eight to 14 weeks.

Example 8 The Manufacture of a Ready-to-Use Product Consisting ofFermented Oat Gruel with Probiotic Intestine Colonizing Lactobacillusplantarum

The manufacture of a ready-to-use product consisting of fermented oatgruel with probiotic intestine colonizing Lactobacillus plantarum isdivided into two steps according to this recipe. This first step coversthe preparation of oat gruel. This step may be performed essentially asdisclosed in EP 415941. An alternative method is to mix 18.5% (w/w)oatmeal and 0.9-2.5% (w/w) malted barley flour with water. The mixtureis slowly stirred and heated for 10-20 minutes at 37° C. and following15-30 minutes at 90-100° C. The resulting oat gruel is cooled to atemperature of about 37° C. and is now ready for the second step namelythe fermentation process. A starter culture consisting of Lactobacillusplantarum 299 or strain 299v is added to the oat gruel to initiate thefermentation. The amount of added starter culture with a cfu number ofabout 10⁹/ml is 0.01, 0.1 or 1.0% (v/v). The fermentation is carried outwith mild stirring at 37° C. for 12-24 hrs. The resulting ready to useproduct with a cfu number of about 10⁹/ml and pH below 5 is then cooledat 4° C. and packed for instance in sterile storage containers of 250ml, which have a shelf life of at least two months when kept at 4° C.

Example 9 The Manufacture of a Ready-to-Use Product Consisting ofFermented Oat Gruel with Probiotic Microorganisms and Lecithin

A ready to use product consisting of fermented oat gruel with probioticmicroorganisms is manufactured as described in Example 8. Subsequently,lecithin is added. 12 grams of granulated lecithin such as “LecithinGranulat” from Biosym AIS, DK-7430 Ikast, Denmark, are added per literfermented oat gruel with probiotic microorganisms. The mixture isstirred for about one minute and kept overnight at 4° C. resulting in anew ready-to-use product consisting of fermented oat gruel withprobiotic microorganisms and lecithin with a cfu number of about 10⁹/mland pH below 5. This product is packed for instance in sterile storagecontainers of 250 ml, which have a shelf life of at least two monthswhen kept at 4° C.

More or less amounts of lecithin and other physical forms and qualitiesof lecithin can be used in this protocol. Numerous commercial lecithinsare available and most with different contents of phosphatidylcholine,lysophosphatidylcholine, phosphatidylinositol andphosphatidylethanolamine. The fatty acids residues of thesephospholipids may be saturated, mono-unsaturated or poly-unsaturated.Also, the lecithin to be used in this protocol may have differentphysical forms such as liquid, granulated, encapsulated or mixed withany other substances such as vegetable oils. Encapsulated lecithininclude formulations where lecithin is designed to be released atspecific locations in the gastrointestinal tract for instance as definedas “retarded release” by Stremmel et al. 2005 Gut 54:966-971.

Example 10 The Manufacture of a Ready-to-Use Product Consisting ofFermented Oat Gruel and Microorganisms Capable of Fermenting Oat Gruel

A protocol for the manufacture of a ready to use product consisting offermented oat gruel with probiotic intestine colonizing Lactobacillusplantarum is described in Example 8. An alternative ready to use productconsisting of fermented oat gruel with other microorganisms capable offermenting oat gruel can be manufactured using the following protocol.

Bacteria are isolated as starter culture candidates from intestinalmucosa biopsies of healthy human volunteers that have been on a one weekdiet with a daily intake of at least 25 g oatmeal. The isolation andgrowth of the bacteria are essentially carried out as described forintestinal bacteria of horses in U.S. Pat. No. 6,537,544. A set of 20strains belonging to the group consisting of Lactic Acid Bacteria,non-pathogenic Streptococcus spp, Pediococcus spp, Bifidobacterium spp.and Propionibacterium spp. is selected for an analysis of fermentationperformance. 20 samples of 500 ml oatmeal gruel prepared as described inExample 8 are each inoculated with a pure culture of one single strainfrom the set to an initial cfu number of about 10⁵. The inoculatedsamples are mildly stirred at 37° C. for 24 hrs. Following, the pH ismeasured and the cfu numbers determined in each sample. The bacterialstrains giving rise to cfu numbers at about 10⁹ or above and pH below 5in the fermented product are termed “oatmeal starter strains”.Previously described cereal starter cultures such as in WO9117672 arealso included in “oatmeal starter strains”.

The manufacture of a ready to use product consisting of fermented oatgruel with microorganisms capable of fermenting oat gruel is essentiallycarried out as described in Example 8 except for the use of the specificstarter culture. Here, the starter culture is consisting of one or moreof the “oatmeal starter strains” instead of Lactobacillus plantarum 299or strain 299v. The amount of the “oatmeal starter strains” with a cfunumber of about 10⁹/ml is 0.01, 0.1 or 1.0% (v/v). The resulting readyto use product with a cfu number of about 10⁹/ml and pH below 5 iscooled at 4° C. and packed for instance in sterile storage containers of250 ml. The shelf life is at least two months when kept at 4° C.

Example 11 The Manufacture of a Ready-to-Use Product Consisting ofFermented Oat Gruel and a Variety of Microorganisms

As described, the fermented oat gruel contains two effectors forcombating IBD and IBS namely fermented oat and probiotic microorganisms.Both ef-fectors are present following fermentation of the oat gruel asdescribed in the previous examples. However, additional microorganismsfrom other sources may be added subsequent to the oat fermentation. Theadded microbial strains may be a strong effecter in the intestine of IBDor IBS patients but incapable of fermenting oats or competing with oatfermenting strains.

A number of Bifidobacterium strains (and strains from other bacterialspecies) have been shown to exert positive effects in IBD or IBSpatients (refs). How-ever, these strains are not expected to be capableof performing an effective fermentation in oats. Therefore, theBifidobacterium strains are grown in a conventional growth medium suchas MRS (ref) possibly with added inulin-oligofructose (Furrie et al.2005 Gut 54:1346). The Bifidobacterium strains are grown at optimalgrowth conditions. Subsequent to the end of growth, lactic acid is addedto the medium at a final concentration of 0.8% to make the bacteriaadapt to an acidic environment. Following two hours in the mediumcontaining lactic acid the bacteria are harvested by centrifugation at5000 rpm for 10 minutes. The bacteria are resuspended in 1/100 of thegrowth medium containing lactic acid resulting in a suspensioncontaining about 10¹² cfu/ml. The suspension is termed “extramicroorganisms”.

Fermented oat gruel with probiotic intestine colonizing Lactobacillusplantarum and Bifidobacterium strain(s) may be manufactured using theprocedure described in Example 8 followed by the addition of “extramicroorganisms”. An amount corresponding to 0.1% (v/v) of “extramicroorganisms” is added to the product consisting of fermented oatgruel with probiotic intestine colonizing Lactobacillus plantarum if theready to use product shall contain equal amounts of Lactobacillus andBifidobacterium. The ready to use product is packed for instance insterile storage containers of 250 ml, which have a shelf life of atleast two months when kept at 4° C.

If a ready to use fermented oat product should be preferred containingessentially no living oat fermenting bacteria, the product consisting offermented oat gruel with probiotic intestine colonizing Lactobacillusplantarum must be stirred and heated at 100° C. for about 30 minutesbefore cooling at 4° C. and the subsequent addition of “extramicroorganisms”.

Example 12 The Manufacture of a Ready to Use Product Consisting ofFermented Maize-Sorghum and Microorganisms Capable of Fermenting Maizeand Sorghum

Togwa is a fermented cereal gruel consisting of a mixture of maize andsorghum including microorganisms capable of fermenting these cereals(Mugula et al. 2003 Int J Food Microbiol. 83:307-18). A maize-sorghumgruel is prepared by mixing 10-20% (w/w) maize and sorghum flour withwater. The mixture is stirred and heated for about 10-15 minutes at90-100° C. followed by cooling to a temperature of about 37° C. Astarter culture with a cfu number of about 10⁷-10⁹/ml is added in theamount of 0.01, 0.1 or 1.0% (v/v). The starter culture may be producedas described in Example 10 except that 20 samples of 500 mlmaize-sorghum gruel are inoculated with a pure culture of one singlestrain to an initial cfu number of about 10⁵. The bacterial strainsgiving rise to cfu numbers at least 10⁸ and pH below 5 in the fermentedmaize-sorghum gruel are termed “togwa starter strains”. Following theaddition of “togwa starter strains” to the maize-sorghum gruel thefermentation is carried out with mild stirring at 37° C. for 12-24 hrs.The resulting ready to use product with a cfu number of about 10⁸-10⁹/mland pH below 5 is then cooled at 4° C. and packed for instance insterile storage containers of 250 ml. The shelf life is at least twomonths when kept at 4° C. It should be noted that traditional Togwa maycontain yeast strains as well as bacteria.

Example 13 Treatment of UC Patients with a Ready to Use ProductConsisting of Fermented Oat Gruel with Probiotic Microorganisms andAdded Lecithin Leads to a Faster and/or a More Stable Reduction in theSymptoms Level

Two female UC patients of the age of 46 and 55 years with an initialSCCAI score of 6 and 4, respectively, initiated the novel treatment asdescribed in Examples 3 and 4. However, the daily intake used in thistreatment was a 500 ml ready-to-use product containing about 90 gfermented oat gruel, 5×10¹¹ Lactobacillus plantarum 299v and 6 g addedlecithin with about 23% PC and 19% Pl. The 500 ml ready-to-use productwas divided into two portions, which were taken each day beforebreakfast and as the last meal or drink of the day.

The UC symptoms of the 46 years old woman were gradually reduced andremission was obtained within the first 14 days following treatmentstart. The state of remission was maintained throughout the treatmentperiod.

The UC symptoms of the 55 years old woman fluctuated between a SCCAIscore of 4 and 1 during the first six weeks. However, remission wasobtained during the remaining treatment period except for two days wherethe patient experienced a traveller's diarrhoea during a visit toThailand.

These results show a much faster and/or a more stable reduction in thesymptoms levels during the treatment course compared to patients thathave been treated with the similar product without added lecithin. Themuch faster and more stable reduction of UC symptoms for the 46 yearsold woman was observed already during the first two weeks following thetreatment onset.

The 55 years old woman in the study showed fluctuating symptom levelsduring the first six weeks of the treatment course, which was inaccordance with patients treated with the ready to use product withoutadded lecithin. In contrast, however, the subsequent state of remissionwas maintained without relapse throughout the treatment period.

Example 14 A UC Patient Experienced a Faster and More Stable Reductionin UC Symptoms when Treated with a Ready to Use Product Consisting ofFermented Oat Gruel with Probiotic Microorganisms and Added LecithinCompared to the Similar Treatment with a Ready to Use Product withoutLecithin

A 33 years old woman with a severe UC was treated for 10 weeks with adaily intake of 500 ml of a ready-to-use product containing about 90 gfermented oat gruel and 5×10¹¹ Lactobacillus plantarum 299v. The 500 mlready-to-use product was divided into two portions, which were takeneach day before breakfast and as the last meal or drink of the day.During the 10 weeks treatment the symptoms were gradually reduced frominitially SCCAI about 8 to about 2-4. However, the fluctuations in thesymptoms level were significant during the treatment course, which havebeen observed for several patients that have followed the treatment withthe ready to use product without lecithin. The 33 years old UC patientstopped the treatment in week no. 10 due to a fortnight trip overseas.Accordingly, the termination of the treatment was about one monthearlier than recommended and too early because of the unstable level ofsymptoms. During the trip the patient experienced a complete relapseresulting in a SCCAI of about 8. She then initiated a new treatmentcourse but now with a 500 ml ready-to-use product containing about 90 gfermented oat gruel, 5×10¹¹ Lactobacillus plantarum 299v and 6 g addedlecithin with about 23% PC and 19% Pl. The 500 ml ready-to-use productwith added lecithin was divided into two portions, which were taken eachday before breakfast and as the last meal or drink of the day. At theend of the first week of the treatment course with the ready to useproduct with added lecithin, the symptoms level was reduced from SCCAIof about 8 to about 4 and during the following two weeks the SCCAI levelwas constantly at 3-4. During the following three weeks the symptomslevel was gradually reduced and remission obtained during the remainingeight weeks of the treatment period.

This demonstrates that the ready to use product with added lecithinexerted a faster and more stable reduction in the symptoms levelcompared to the ready to use products without added lecithin.

Example 15 Taste and Consistency of the Ready to Use Product ContainingLecithin

A ready to use product consisting of fermented oat gruel with probioticmicroorganisms and added lecithin was manufactured as described inExample 9. The product was expected to posses an unpleasant greasyconstitution and “fatty” taste compared to the ready to use productwithout added lecithin. However, the ready to use product with addedlecithin surprisingly showed a much better taste and a comfortable mouthfeeling. The taste was round and free of the acidic and bitteraftertaste that is a feature to the ready to use product without addedlecithin. Also, the mouth feeling was experienced as nice and smooth asopposed to the ready to use product without added lecithin. Four testpersons declared independently that the aroma and rheology of the readyto use product with added lecithin is much more delicious than the readyto use product without lecithin. This is important to patient compliancesince the ready to use product shall be administered orally inrelatively large amounts for long periods.

1-31. (canceled)
 32. A method for treating IBD disorders which comprisesadministering to a human patient in need of such treatment an effectiveamount for treating IBD disorders of a composition containing afermented cereal and non-pathogenic microorganisms and comprising atleast 0.05 g/ml (dry weight) of the fermented cereal.
 33. Methodaccording to claim 32, wherein the composition comprises at least 36 g(dry weight) of said fermented cereal and at least 2×10¹¹ cfu of saidmicroorganisms.
 34. Method according to claim 33, wherein thecomposition comprises at least 90 g (dry weight) of said fermentedcereal and at least 5×10¹¹ cfu of said microorganisms.
 35. Methodaccording to claim 32 wherein the composition further comprises at least0.1 g. of phospholipids.
 36. Method according to claim 35, wherein thephospholipid comprises lecithin.
 37. Method according to claim 40,wherein the cereal is a member selected from the group consisting ofbarley, corn, millet, oats, quinoa, rice, rye, sorghum, triticale andwheat.
 38. Method according to claim 37, wherein the cereal is oatmeal.39. Method according to claim 38, wherein the cereal comprisesmicroorganism fermented cereal.
 40. Method according to claim 33,wherein the microorganisms comprise at least one of intestine colonizingLactobacillus spp or Bifidobactium spp.
 41. Method according to claim33, wherein the composition is essentially free of milk, milk productsand fermentable sugars.
 42. Method according to claim 33 wherein themicroorganisms in the product are not freeze or spray dried.
 43. Methodaccording to claim 32, which comprises dividing the composition preparedfor one day's treatment into at least two separate portions.
 44. Themethod according to claim 32 wherein the patient is a human.
 45. Methodaccording to claim 33, wherein the phospholipid comprisesphosphatydlcholine.
 46. Method according to claim 40, wherein themicroorganisms comprise L. plantarum 299 and/or L. plantarum 299v. 47.Method according to claim 41, wherein the missing fermentable sugarscomprise sucrose, lactose, glucose and fructose.
 48. A method fortreating Irritable Bowel Syndrome (IBS) and related IBS disorders whichcomprises administering to a patient in need of such treatment on adaily basis a composition comprising at least 0.05 g/ml (dry weight)fermented cereal and at least 1×10⁸ cfu/ml of non-pathogenicmicroorganisms in an amount of at least 18 g (dry weight) of thefermented cereal, and at least 1×10¹¹ cfu of said one or moremicroorganisms.
 49. The method of claim 48 wherein the IBD relateddisease is a member selected from the group consisting of collagenouscolitis and lymphocytic colitis.
 50. The method of claim 32 wherein thecomposition further comprises at least 1×10⁸ cfu/ml of non-pathogenicmicroorganisms in an amount of at least 18 g dry weight of saidfermented cereal, and at least 1×10¹¹ cfu of said one or moremicroorganisms daily.